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Bring this vibrant salad to your next picnic, potluck or backyard barbecue. Inspired by the bright, herb-forward flavors of traditional Middle Eastern tabbouleh, this hearty variation replaces bulgur with fluffy couscous and adds roasted eggplant and crumbled feta for extra substance and depth. The result is a colorful, satisfying dish that can stand alone or shine alongside grilled foods.
One of this salad's greatest strengths is its make-ahead convenience. Serve it at room temperature for the best flavor and texture.
Charred eggplant couscous salad
Active time: 45 minutes
Total time: 45 minutes, plus cooling
Yield: Serves 6
Eggplant:
3 to 4 small or Italian eggplants, about 1 pound
Olive oil
Kosher salt and freshly ground black pepper
Couscous:
1 1/2 cups water
1 1/2 cups couscous
2 tablespoons olive oil, plus more as needed
1 teaspoon kosher salt, or more as needed
1 large garlic clove, grated
2 tablespoons fresh lemon juice
1 teaspoon finely grated lemon zest, plus more for garnish
1 teaspoon ground cumin
1 teaspoon ground coriander
1/2 teaspoon sweet paprika
1/4 teaspoon cayenne
1 medium red bell pepper, seeded and finely diced
1 small red chile, such as Fresno, seeded and finely diced
1 cup chopped flat-leaf parsley leaves
1 cup chopped cilantro leaves
1/2 cup mint leaves, plus additional leaves for garnish
1/3 cup crumbled feta cheese
Trim the ends of the eggplants, then slice lengthwise, about 1/4 inch thick. Generously brush the slices with olive oil and season with salt and black pepper.
If grilling, cook the eggplants over direct medium heat until soft and charred on both sides, turning once or twice, 6 to 8 minutes. Alternatively, heat the oven to 425 degrees. Arrange the eggplant slices in one layer on a rimmed baking sheet lined with parchment. Roast until soft and charred in spots, 12 to 15 minutes, flipping once.
Once cooked, cool the eggplants to room temperature. Tear or cut the slices into 1-inch strips. Set aside.
Bring the water to a boil in a medium saucepan. Turn off the heat and stir in the couscous, 2 tablespoons olive oil, and 1 teaspoon salt. Cover the saucepan and let stand until the liquid is absorbed, about 10 minutes. Fluff.
Add the garlic, lemon juice and zest, the cumin, coriander, paprika and cayenne to the couscous and stir to combine. Stir in the peppers, parsley, cilantro and mint. If the couscous is too dry, add 1 to 2 tablespoons more olive oil to moisten. Taste for seasoning and add more salt if desired.
Fold half of the eggplant into the couscous. Spread in a serving bowl or on a platter. Layer remaining eggplant on top.
Scatter the feta and mint over the couscous. Garnish with additional lemon zest. Serve at room temperature.